Pasta and Chinese Cabbage in Ginger Broth Recipe

In a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.

In a large pot of boiling salted water, cook the spaghettini for about 8 minutes until almost done. Drain. Return the pasta to the pot.

Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute. Add the pork and scallions. Remove from the heat and let sit for about 1 minute until the pork is just done.

Serve and enjoy.